Talk about a summertime dessert! This Mango Float is a take on a classic dish but simplified. With only 4 ingredients and no cooking needed, this recipe is sure to make an appearance at your next BBQ!
Make a delicious Mango Float with only 4 ingredients! There’s no cooking needed with this recipe. Simply make it ahead of time and you’ll have a stress-free dessert to sure to please everyone at your table. Plus, you can store the leftover ingredients for the next time you want to make it.
Besides being super tasty, there are so many reasons mangoes should be a part of your diet! The nutrients in mangoes can help you maintain weight and aid in digestion, as well as protect you from certain cancers and regulate blood sugar. Why not turn this superfood into a dessert?
Save yourself some time and energy by using frozen mango when you make Mango Float. It takes the work out of prepping the fruit. Who wants to spend time peeling and chopping if they don’t have to?
All of the ingredients listed in my Mango Float recipe are gluten-free and dairy-free. However, you can substitute regular ingredients and it will turn out just as yummy.
Ingredients You’ll Need To Make Mango Float
- gluten free graham crackers
- condensed coconut milk
- coco whip
- frozen chunked mango, thawed
My favorite coconut whipped topping is So Delicious
Make sure to use gluten-free dairy-free graham crackers
- Spread about 2 spoonfuls of whipped topping on bottom of loaf pan
- Top with 1/3 of the graham crackers in an even layer
- Top with 1 tablespoon of the condensed milk, 1/3 of the whipped topping and 1/3 of the mango
- Repeat layers twice
- Cover tightly and place in fridge for at least 4 hours or up to overnight before slicing and serving
Mango Float goes well with spicy dishes like Cajun Chicken Drumsticks and Sriracha Shrimp.
Try my Gluten Free Blueberry Crumble, another gluten-free dessert.
Mango Float
Ingredients
- 8 oz gluten free graham crackers
- 3 tablespoons condensed coconut milk
- 9 oz coco whip
- 12 oz frozen chunked mango thawed
Instructions
- Spread about 2 spoonfuls of whipped topping on bottom of loaf pan
- Top with 1/3 of the graham crackers in an even layer
- Top with 1 tablespoon of the condensed milk, 1/3 of the whipped topping and 1/3 of the mango
- Repeat layers twice
- Cover tightly and place in fridge for at least 4 hours or up to overnight before slicing and serving
Notes
- Use gluten-free graham crackers
- Try So Delicious coconut whipped topping
Leave a Reply